Tiramisu

A traditional Italian dessert with layers of coffee-liquor (liqueur, in this recipe) infused lady fingers (savoiardi) and a light zabaglione-mascarpone-cream mixture. This recipe calls for eggs to be heated over a double-boiler and uses heavy cream in place of egg whites.

There are numerous variations of tiramisu, as with any other dish or dessert. It’s hard not to like each one of them or to find one that i didn’t particularly like. I love tiramisu, and that may be an understatement. This recipe is fairly easy. Most tiramisu recipes are. How can you go wrong with coffee, cream and booze, right? There may be a few caveats i have written below, but overall, this dessert is one classic, simple dessert everyone must try or make over and over.

* You may use Tia Maria, Marsala, brandy, rum or dessert wines like madeira or port, or a combination. Adjust according to taste or leave it out altogether.

** If espresso is unavailable, you may use your regular brewed coffee at double strength.

*** Let the mascarpone cheese come to room temperature and make sure the zabaglione (custard mixture) has completely cooled before mixing together to avoid curdling.

Instructions:

Make the Coffee-Kahlua Dipping Liquid

Combine coffee and Kahlua in a bowl. You may choose to add some sugar in this mixture. I opted out since the store-bought ladyfingers that I am using are sugary on the outside. But please feel free to add some, if you prefer. Set aside and let it come to room temperature.

Make the Zabaglione + Mascarpone + Cream Mixture

Whisk egg yolks, sugar and Kahlua in a heat proof bowl and place over a saucepan of gently simmering water of about an inch. Make sure the water does not touch the bottom of the bowl. Continue whisking until the mixture has thickened, doubled in volume and lighter in color, about 12-15 minutes. This will be your zabaglione. Take the container out of the simmering pot and let it cool.

You may start whipping the heavy cream at this point to stiff peaks, about 7 minutes. Add vanilla to it while whipping.

Place the mascarpone in a bigger bowl and smoothen with a spatula. The mascarpone has to be at same room temperature with the zabaglione that has completely cooled when mixing together to avoid curdling.

Fold the zabaglione-mascarpone mixture and the whipped cream together with a spatula.

Assemble

Now take your 9×13 pan, dip the lady finger in the coffee-Kahlua mixture quickly for a few seconds, one at a time and arrange them in a single layer.

Spread about half of the zabaglione-mascarpone-cream mixture evenly on top.

Dust with cocoa powder.

Repeat one more time.

Refrigerate for a few hours before serving.

Top with chocolate shavings (achieved using a peeler), as desired.

Tiramisu

Author: www.eatdrinkbinge.com

A traditional Italian dessert with layers of coffee-liquor (liqueur, in this recipe) infused lady fingers (savoiardi) and a light zabaglione-mascarpone-cream mixture. This recipe calls for eggs to be heated over a double-boiler and uses heavy cream in place of egg whites. [br][br]There are numerous variations of tiramisu, as with any other dish or dessert and It’s hard not to like each one of them or to find one that i didn’t particularly like. I love tiramisu, and that may be an understatement. This recipe is fairly easy. Most tiramisu recipes are. How can you go wrong with coffee, cream and booze, right? There may be a few caveats i have written below, but overall, this dessert is one classic, simple dessert everyone must try or make over and over.

Ingredients

2 cups Espresso**

2 Tbsp Kahlua*

6 Egg Yolks

1/3 cup Granulated Sugar

1/4 cup Kahlua*

1 lb Mascarpone, softened at room temperature***

2 cups Heavy Cream

1 Tbsp Vanilla

Lady Fingers (Savoiardi), approximately 32 pieces

Cocoa Powder, for dusting

Chocolate Shavings (Optional)

Notes:

* You may use Tia Maria, Marsala, brandy, rum or dessert wines like madeira or port, or a combination. Adjust according to taste or leave it out altogether.

** If espresso is unavailable, you may use your regular brewed coffee at double strength.

*** Let the mascarpone cheese come to room temperature and make sure the zabaglione (custard mixture) has completely cooled before mixing together to avoid curdling.

Instructions

Make the Coffee-Kahlua Dipping Liquid

Combine coffee and Kahlua in a bowl. You may choose to add some sugar in this mixture. I opted out since the store-bought ladyfingers that I am using are sugary on the outside. But please feel free to add some, if you prefer.

Set aside and let it come to room temperature.

Make the Zabaglione + Mascarpone + Cream Mixture

Whisk egg yolks, sugar and Kahlua in a heat proof bowl and place over a saucepan of gently simmering water of about an inch. Make sure the water does not touch the bottom of the bowl.

Continue whisking until the mixture has thickened, doubled in volume and lighter in color, about 12-15 minutes. This will be your zabaglione. Take the container out of the simmering pot and let it cool.

You may start whipping the heavy cream at this point to stiff peaks, about 7 minutes. Add vanilla to it while whipping.

Place the mascarpone in a bigger bowl and smoothen with a spatula. The mascarpone has to be at same room temperature with the zabaglione that has completely cooled when mixing together to avoid curdling.

Fold the zabaglione-mascarpone mixture and the whipped cream together with a spatula.

Assemble

Now take your 9×13 pan, dip the lady finger in the coffee-Kahlua mixture quickly for a few seconds, one at a time and arrange them in a single layer.

Spread about half of the zabaglione-mascarpone-cream mixture evenly on top.